Begin by washing and peeling (if desired) your potatoes. Slice them into wedges that are fairly thin and, more importantly, a relatively even thickness.

Place the wedges into HOT water and allow the potato slices to sit in the hot water for 15 minutes.

Drain the water off of the potato wedges and pat dry the potatoes with a paper towel.

Toss the potato wedges in a large bowl with olive oil, sea salt and pepper.

Lay the wedges out into the grill basket, or along the grilling plate. {Please excuse the zucchini... unless you like zucchini fries -- then use zucchini in the mix too, however, you don't need to soak them in hot water; otherwise, follow the directions for zucchini fries too!}.

Place the grill basket on the grill, and grill over medium heat for ~20 minutes. Watch the potato fries closely, and flip them over about every 5 minutes. Be sure to use a hot mit if you are going to pick up the hot basket or grilling plate.

Keep the potato fries on the grill until ready to serve because they do cool off very quickly.

Hi Sno White,We just love Roasted Vegetables and to grill them is awesome. Anything we can get out to the outdoors in the summertime is awesome. Your dish looks so good, we will be enjoying this all summer. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!Miz Helen

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.